Instructions
1. Wash the potatoes and cut the potatoes, do not peel. In a medium pot bring water to a boil, add the potatoes and salt and cook until the potatoes are cooked, but still hold their shape, about 15-20 minutes.
2. In the meantime, combine the rest of the ingredients in a blender and pulse until well combined.
3. Drain the potatoes and toss with the pesto until coated. Serve warm, cold or at room temperature.
Afterthoughts
I’ve been making a lot of variations of pesto recently, with parsley, cilantro, chives, different nuts, sour cream, olive oil – anything goes :-). It’s really great with pasta, potatoes, steamed foods… Adds so much fresh flavor and it’s so easy to make!
Blog-checking lines: Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!